Subway #6622
1-4400 27 St Vernon BC V1T 4Y4 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats dispenser is connected to only the hot water - hot water reduces quats effectiveness significantly thus testing of quats demonstrated an inadequate amount of sanitizer present. Address plumbing that the quats dispenser is dispensing with cold or moderate temperature water. Low temp dishwasher sanitizer indicated zero sanitizer present when tested with bleach test strips . Chlorine based sanitizer was old and had zero effectiveness present - ensure sanitizer is properly tested daily and containers of bleach are change frequently .
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometer not located in walk-in cooler. Corrective Action: Acquire a NSF (National Sanitation Foundation) certified thermometer and place it inside the walk-in cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Dishwasher only producing around 10 ppm of chlorine residual. Corrective Action: Have the dishwasher serviced to ensure it is reaching a concentration of 50 ppm of chlorine at all times in order to adequately sanitize all food contact items. Note: Use the three compartment sink and Quat sanitizer product as a back up form of sanitizer until the dishwasher is repaired to ensure all items are being adequately cleaned and sanitized.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: Mesh cooking basket used in oven had large amounts of debris and build up and was broken along the edges. Corrective Action: Discard the basket and acquire a new one.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Operator could not locate a Food Safety Plan during the inspection. Corrective Action: The Food Safety Plan must be present on site at all times and available for staff to update and review when needed. If the Food Safety Plan cannot be located, then a new plan must be completed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Operator could not locate a Sanitation Plan during the inspection. Corrective Action: The Sanitation Plan must be present on site at all times and available for the staff to update and review when needed. If the Sanitation Plan cannot be located, then a new plan must be completed.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips were not available. Sanitizer test strips must be available for each chemical sanitizer used. Quats test strips were available. Sanitizer in spray bottle measured ~200-400 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizer concentration was below 50 ppm of chlorine. Please ensure the chlorine concentration used for the dishwasher is at least 50 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Meatballs in hot holding unit measured at 48*C using probe thermometer during inspection CORRECTIVE ACTION: Operator must take action to ensure meatballs are stored above 60*C. This could include filling the inserts halfway and filling more often, and/or adjusting the holding temperature of the unit, or other action as required to achieve the proper temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed ceiling tube light bulbs located above back of house food prep area with no covering. CORRECTIVE ACTION: Install covers over tube light bulbs to prevent physical contamination of food during potential bulb breakage.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Condiment display section inserts beside the hot hold unit is >4° C, especially the chilled pre-cooked chicken. Ensure proteins are not over-filled in inserts. Ensure smaller portions which stay chilled more easily and can be used up within 2 hour turnover. Add ice packs under inserts to help augment the correct temperature control. The chicken was at 9° C for >4 hours, so the EHO advised to discard before the lunch hour rush and replace with product at correct temperature. The Owner agreed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): If the walk-in freezer inside mounted NSF thermometer cannot be easily read, then repair the outside thermometer gauge.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature monitoring logs maintained. Good. All temperatures are good. *Walk-in freezer outside display temperature gauge requires replacement (not working). Also for redundancy in checking the temperature, install an NSF (National Sanitation Foundation) accurate thermometer in the freezer to verify correct temperature.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat test strips available. Sanitizing strength monitored. Good. Quat strength at ware washing sinks checked good. Low temperature dishwasher chlorine bleach sanitizing strength during cycle tested good. *However, require chlorine test strips to monitor strength. Also, EHO provided a Dishwasher Monitoring Log to check daily sanitizing strength of dishwasher.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Repeatedly used wiping cloths at the front end (eg. for knives) are not stored in a sanitary manner. As discussed, please store in a sanitizer solution. This practice was corrected at the time of visit.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?